Saturday, January 29, 2011


i got this recipe from a friend in canada who's grandma made a celiac friendly cookbook called Eureka! Cookbook, simply changing a few things around to make them vegan.

i've made these so many times and never had a problem with the recipe. you can get creative with this one, adding maple sugar, nuts, fruit, whatever you like in your scones!!

i even like them a few days old, a quick run in the toaster and they're even better!!

Devonshire Scones

  • 2 cups sifted brown rice flour
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar  (or more to taste)
  • 1/4 cup margarine (i use soy-free earth balance)
  • 1 1/2 teaspoons egg replacer with 2 tablespoons warm water**
  • 2/3 cup almond or coconut milk
PREHEAT oven to 450 F
sift together flour and baking powder
rub in sugar and margarine with fingers (messy but worth it)
whisk together egg replacer and water in separate bowl
add milk to egg mix
pour wet ingredients over dry and whisk together with the fingers into a soft dough
with floured hands gather into a ball
place on non-stick cookie sheet and pat gently into a circle
score into wedges with a sharp knife and brush top with melted margarine or sprinkle with sugar
bake 15 minutes or until scones are crusty and brown

**you can also use flax seed equivalent of one egg (1 tablespoon ground flax seed, 2-3 tablespoons water)

want more moisture? increase the milk to 3/4 cup.
less rich? use only 2 tablespoons margarine.

other ideas? currants... hazelnuts... blueberries.... maple sugar... walnuts... pecans... soy-free chocolate chips....

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